A regular post-Christmas dish in our house. It’s a bit Bridget Jones but really tasty and fairly light and healthy too. Just what you need if you’ve been on the mince pies 😉
Wine Suggestion: We love a nice Alsace Pinot Gris with this which is rich enough to stand up to the flavours and also contributes it’s own spices and freshness. We had an older Marcel Deiss Pinot Gris which was found in the cellar and it was deliciously complex, but an easier, younger wine would be good too.
Turkey & Parsnip Curry – serves 4
- 2tbsp vegetable oil
- 2 onions, thinly sliced
- 500g parsnips, peeled and cut into chunks
- 5 tbsp Madras curry paste (we like Patak’s)
- 400g tin chopped tomatoes
- 500g cooked turkey, torn into chunks
- handful of chopped coriander, to serve
- 150g natural yoghurt, to serve
- cooked basmati rice, to serve
Heat the oil in a saucepan, then fry the onions gently for about 10 minutes or until softened and lightly coloured. Stir in the parsnips.
Stir in the curry paste, then add the tin of tomatoes with a little salt. Add 1½ tinfuls of water and bring to the boil, then reduce the heat, cover and simmer for 15 to 20 minutes or until the parsnips are just tender.
Stir in the turkey, then cover the pan and cook for another 5 minutes to heat through.
Serve over steamed basmati rice with some yoghurt on the side and coriander on the top.
(Original recipe from BBC Good Food Magazine, January 2003.)
Jono & Jules do food & wine 
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